Minestrone

Method

Heat the olive oil in a large pot and sauté the finely chopped onion, celery, and carrot for 5 minutes until softened, then add the garlic and cook for another minute. Pour in the tinned tomatoes and vegetable stock, bringing to a boil. Add the diced potato, courgette, green beans, and drained cannellini beans, simmering for 15 minutes until the vegetables are tender. Stir in the ditalini pasta and cook for a further 8-10 minutes until al dente. Season generously with salt and pepper, then finish with fresh parsley. Serve hot with grated Parmesan cheese.